Microstructural and textural characteristics of blend gels and high-moisture meat analogs of soy protein isolate and faba bean protein concentrate

Food Chem. 2024 Nov 22:467:142184. doi: 10.1016/j.foodchem.2024.142184. Online ahead of print.

Abstract

In this study, the effects of faba bean protein concentrate (FPC) and soy protein isolate (SPI) on the microstructure and texture of high-moisture meat analogs (HMMA) were extensively analyzed using rheological methodologies. Rheological analyses revealed that introducing FPC disrupted the gel structure and hindered the formation of a protein network among the SPIs. The gel stability also indicated that higher FPC content increased the susceptibility to continuous oscillation, potentially resulting in structural collapse. The β-sheets content decreased from 43.55 % to 37.19 % as the FPC content increased. The observed decline in the textural properties of HMMA, accompanied by microstructural alterations and diminished protein alignment, further supported the hypothesis that FPC disrupts protein network formation. Additionally, as the FPC content increased, the content of disulfide bonds decreased, emphasizing the role of FPC as a texture modulator that affects the rubbery texture of SPI.

Keywords: Faba bean protein concentrate; High-moisture extrusion; Protein gel; Protein network; Rheological approach; Soybean protein isolate.